White German Chocolate Cake with a Cheesecake CenterThis decadent cake features a creamy cheesecake layer nestled between soft white cake and topped with a rich coconut-pecan frosting, creating a showstopping dessert perfect for any occasion.Baking mixes Ingredients: For the Cheesecake Center:16 oz cream cheese, softened½ cup granulated sugar½ teaspoon vanilla extract2 large eggs¼ cup sour cream For the Cake:Baking mixes1 box (15.25 oz) white cake mixIngredients required by the cake mix (usually eggs, oil, water)1 cup sweetened shredded coconut½ cup chopped pecans For the Frosting:1 cup evaporated milk1 cup granulated sugar3 large egg yolks½ cup unsalted butter1 teaspoon vanilla extract1½ cups sweetened shredded coconut1 cup chopped pecans Directions: 1. Preheat oven to 325°F (163°C). Grease a 9×13-inch baking pan.Baking equipment 2. Prepare the cheesecake filling by beating cream cheese, sugar, and vanilla extract until smooth. Add eggs one at a time, mixing well. Stir in sour cream until combined. Set aside. 3. Prepare the cake batter according to the package instructions. Fold in the shredded coconut and chopped pecans. 4. Pour half of the cake batter into the prepared pan. Gently spread the cheesecake filling over the batter, then top with the remaining cake batter. 5. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Let cool completely. 6. Prepare the frosting by combining evaporated milk, sugar, egg yolks, and butter in a saucepan over medium heat. Stir constantly until thickened, about 10 minutes. Remove from heat and stir in vanilla extract, coconut, and pecans. 7. Spread the frosting over the cooled cake. Allow to set before slicing. Prep Time: 20 minutes | Baking Time: 50 minutes | Total Time: 1 hour 10 minutesServings: 12 slices | Kcal: 480 kcal per slice
